Art of packaging ice cream



E. J. RETZB ACH ART OF PACKAGING ICE CREAM Nov. 30 1 926.

Original Filed June 11, 1917 2 sheets-Sheet Nov. 30 1926.

E. J. RETZBACH ART OF PACKAGING ICE CREAM Original Filed June 11, 1917 2 Sneets-$heet try I J -L .L Chum"--- 41%.... .....j.;

Patented Nov. 30, 1926.

UNITED STATES PATIENT OFFICE.

EDWARD J. RETZIBACH, OF ST. ITOUIS, MISSOURI, ASSIGNOR, BY HESN'E ASSIGNMENTS,

OF ONE-THIRD TO JOHN H. BRUNIN GA,

013' ST. LOUIS, MISSOURI ART OF PACKAGING ICE CREAM.

Original application filed June 11, 1917, Serial No. 174.002. Divided and this application filed August 10,

1921. Serial No. 491,113.

This invention relates to the art of making and packaging ice cream. This application is a division of application Serial Num ber 174,002, filed June 11, 1917, now Pat ent No. 1,453,407, granted .May 1, 1923, which was copending with application Serial Number 721,332, filed September 19, 1912, which has matured into Patent No. 1,288,442, granted Decemberll', 1918.

In the manufacture of ice cream in the form of bricks as heretofore practiced, a

large flat receptacle or mold was filled with and in summer the room we cream in a semi-frozen or plastic state; the receptacle or mold was then placed in a refrigerating room and allowed to harden,

cut into bricks of the desired size and shape, and these bricks were wrapped and placed in paper boxes for ultimate consumption and again placed in cold storage.

In the manufacture of multi-layer bricks, they are made in layers, some of the layers being of different flavors, such as vanilla, strawberry and chocolate, etc.; sometimes one or more layers of water ices, such as pineapple, lemon, orange, etc. are used. In the manufacture of multi-layer bricks, the layers were spread in successive superimposed layers of the semi-frozen product in a flat pan or mold and chilled to harden; the pan or mold is then dipped into a hot water tank, which loosens the slab to permit it to be dropped on a table, and this slab is cut up, wrapped and boxed as before described: in practice the pan or mold is placed in the hardening room after each spread or mold of a layer.

In the prior practice the operations were performed by hand which was not only slow and laborious, but subjected the product to exposure.

The operations were performed in the open air of a room, which'of necessity had to be at a temperature considerably above freezing for the comfort of the workmen, temperature was necessarily high. Now ice cream (which term will be applied to frozen products of this nature, whether in the form of cream or milk products or water ices) is a mixture in which air is beaten into and incorporated with the liquid toform a fluffy and spongy mass. The result of the exposure of this mass, especially when in semi-frozen form,

causes the surfaces thereof to become molten and slushy and lose its flufl'y and spongy character. If it is attempted to overcome, this by subsequent chilling in the filled, box, the molten and slushy surface becomes icy and loses its flulfy and porous character; in fact, the surface becomes glazed which impairs not only its appearance and texture, ut aso its taste, especially since the molten portion is subject to rapid deterioration.

The handling'of the uncovered slab or brick is, of course, unsanitary, especially during hot weather where it is not only subject to contact with perspiration and dust but also with insects which are naturally attracted by the product.

Some of the objects of this invention. therefore, are to develop a process or method in which the operations are not only performed with a minimum of labor and expense. but with a minimum of exposure to the air, the operator and foreign matter, and in such a manner that the original texture, velvety nature, appearance and flavor are retained.

Further objects will appear from the detail description taken in connection with the accompanying drawings, in which is disclosed a machine or apparatus adapted to conveniently perform the process or method: it is to be understood. however, that the machine is merely an illustration of a preferred apparatus for carrying on the process or method, as other apparatus may be used to perform the same and it may even be performed by elementary apparatusand by manual operations.

In accordance with the process or method embodying this invention, the ice cream is frozen to a plastic condition. known in the art as semi-frozen, in which condition the product has been frozen while beaten up incorporate the air therein as is desirable and even required, but in which the product is not so hard or stiff but that it will flow, although it may in most cases flow with difficulty depending, of course, upon the extent that the refrigeration has been carried out.

.A merchantable package or container is used in the form of a box or suitable for domestic consumption and which is formed of paper or any other suitable material; it may be noted in this connection carton of a size that the word paper as applied to the;

1 material from which the containers or carcommonly shown in United tons are made is intended as a word of general description and not of limitation and to include paper or like materials which used for such purposes. The box is provided with a suitable lining and this box may be of the form described and States Patent No. 1,180,- 188, patented April 18, 1916.

The semi-frozen product is flowed into the=bx and more especially into the liner within the box. It is measured into the box to secure a brick of the desired fixed yolume and weight, as it is desirable in thev marketing'of the merchantable unit that the customer be supplied with a brick of a known mass. In the marketing of. ice cream, the margin of profit is small; accordingly 'it is desirable that the quantity of ice cream in the package be predetermined and measured, so that, for instance,

every quart is a full quart-no more and no less. Another advantageous feature of this predetermining 'of the quantity is the fact that the carton will be completely filled so that the brick will not rattle in the box which, during. shipment, might-cause the air to be knocked out as well as be undesirable generally. 7 uring is of special utility where a carton- -or paper box is used, for sucha boxis not accurate as to volume and "when of light material will bulge. Measurement will, however, secure the proper weight brick. In the filling of the box, the fiowis preferably ,under pressure, so that the flow is 1 forced and the action of gravity supplemented by a forcing or chasing action; for from the nature of the product the flow is not only tardy butthe product has a tendency to stick to the metal conduits through which it passesg this is especially true where the refrigeration of the semi-frozen prod-' uct has been carried out considerably, it being not/ed that it is desirable that even the semi-frozen product be refrigerated" as much as possible. It has, however, been found that with the low pressures required 2 to secure the desired result, there is really no detrimental effect on the product nor any a' preciable loss in yield. By, however, owing the product into the box undervpressure, not (ml is it possible to secure a I measured brick, and not only is wastage prevented, but it iswpos'sible to flow a product of heavy viscosity, and this'is the condition that will produce the" .best ice eream-'a product free from large water crystals and, therefore, sfnoothto the taste.

Reference to the drawing, Figures 2 and 3, shows that thertop' of the carton as well as I the, bottom thereof is sustained against lateral distortion. -This is important. keepmg in mind that we are necessarily dealingare I ing filling Furthermore this meas-' kept down tota predetermined volume. Furhere with a frail box of paper which cannot be too thick, otherwise it would take too long to chill the ice cream commer cially. In discharging the semi-frozen-ice cream into a carton orpaper must be used which is not entirely self-sustaining, especially during filling and before the cover is placed on the box and can act to sustain "the upper edges. -However, by sustainingv the box against distortion dur- 7 the sides will not sag so that the box can be filled comparatively full without spilling.

Where as hereinafter described a multibox, a material layer brick is formed, the different flavors 'in a semi-frozen condition are flowed into the box'to form layers. These flavors are preferably flowed concurrently to form' a complete brick at one operation,and in order to accomplish this, they are introduced 8 vertically and side by side to form vertical portions arranged side by side. current-introduction of the flavors enables divisions to be established between the layers so thatwhile one layer will merge into the other, they will not mix. In the formation of a multi-layerbrick, the' flow is also preferably accomplished under pressure.- This is especially, advantageous where a multi: layer brick is produced, for the reason that the flavorsa-re often of different prices and since the margin of profit isv figured rather close, the highest priced flavor should be thermore gravity can not be depended on, where several flavors of the desired vise cosity must be flowed into a carton to produce a multi-flavor brick. The use of this forcing auxiliary to the gravityflow, however, securesa uniform brick and especially a uniform multi-layer brick in that the flowing of the different flavors can be controlled.

The box as-filled also lined, and the covered box is placed in a'refrigerator and allowed to harden to the required extent and consistency. .It

tained but the top is also covered so that the hardening will be uniform throughout. In accordance with this invention the semi-frozen product is contained in a large container or tank, and in case of multin layer bricks, ln corresponding large containers or tanks, and this tank or tanks is orare snltably constructed to maintain the product in the roper semi-frozen conditiomwhich .in the illustrative apparatus hereinafter deflowed directlyinto the R m 8. and this The cond is capped with a cover, such as 111 Patent No. 1,180,188, which is will be seen that the box is not only susi body or or. are 'arge compared .to

come molten or slushy the size of the ackage. Accordingly the provision of $1101 a large body or bodies will not only secure uniformity of the product, in consistency and composition, but it assures that the-product will have the pro er viscosity, and moreover eliminates me ting 01' deterioration of the product before as well as after it enters the package.

There is thus produced as a result a merchantable unit in which the box and the lining therein protects the brick formed of the product, which has been flowed into the box and the lining therein in a semi-frozen condition and chilled to a hardened condition therein. layers of different flavors are arranged side by side, and while they merge into one another, they are not mixed but clear divisions between them.are established. On account Of the factthat the semi-frozen product is introduced directly into the box, the hand of the operator does not touch it at all nor is the product subjected to exposure at all; moreover the heating of the hardened product in order to loosen it from the mold, by dipping it in hot water, as was necessary in the prior method, is entirely eliminated. The process, therefore, not only secures the required sanitation but the exposure of the product to heat is really a minimum, so that the surface will not beand will, therefore, retain its original texture; this is especially true where, the semi-frozen product is introduced directly into the lining as this lining acts to retain the texture and fluffy and velvety condition of the product on its surface. Furthermore in view of the fact'that the ice cream is flowed into and hardened in a standard ice cream box or carton, as distinguished from a mold or receptacle of metal, a slow and uniform freezing takes place so that the ice cream will be hardened uniformly throughout and not merely on the outside surfaces of the inclosed brick. This is of particular advantage where the package is of small volume as is the case of pint and quart bricks which are designed for delivery to and consumption by the ultimate consumer. Accordingly the formation of icy bricks is avoided and the ice crean'r as delivered to the ultimate consumer is in the desired flufiy condition.

In accordance with the prior method, the layer of softened ice cream next to the mold surfaces, usually hardened into a coarse, icy or grainy crust. causing the defect commonly known as icy bricks. This was caused by the fact that no air could be incorporated into the water drops while the bricks were being rehardened. In accordance with this invention, however, this difliculty is entirely eliminated: the water crystals are all of uniform size throughout the brick; the product is most pleasing to the taste; and the texture In a multi-layer brick the and smoothness of the product is unexcelled when the ice cream is flowed directly into the carton.

In accordance with this invention the operatlons are materially reduced, for the fo lowing operations are entirely eliminated in the manufacture of single flavor bricks: 1, pouring of the ice cream into the molds; 2, transferring of the molds to the hardening room; 3, removing of the molds from the hardening room to the cutting room; 4, dipping the molds in hot water; 5, removing the slabs from the molds: 6, cutting the slabs into bricks; 7, wrapping the bricks in liners; 8, inserting the hardened bricks into the cartons; 9, placing the filled cartons in storage. In the manufacture of multilayer bricks steps 1, 2 and 3 are doubled or trebled according to whether two or three layer bricks are made. this invention, however, the steps are simply the flowing of the product into the package and the hardening of the product in the package. The result is, therefore, not only a great saving in labor, but also of floor space, cooler space andcost of refrigeration.

' In accordance with this invention the ice cream is packaged in merchantable units or bricks for delivery to the ultimate consumers, by flowing the product in a semifrozen or plastic condition, directly into a package of a size suitable for domestic con sumption, and by chilling the product while in the package to a hardened condition. The process is, therefore, one of packaging in merchantable units and the result is a merchantable unit adapted for domestic consumption, as distinguished from shipping the product to the dealer in cans, from which the product is taken and sold in portions; the latter is bulk ice cream while this invention relates to package ice cream; the conditions encountered in the bulk process, where we are dealing with large volumes in metal cans, and in this packing process, where we are-dealing with small volumes, such as pints and quarts, in cartons or paper boxes, are entirely different.

In the accompanying drawings, which illustrate an apparatus adapted for performing the process or method embodying this invention Figure 1 is an elevation of the machine;

Figure 2 is a section on line 22, Figure 1;

Figure 3 is a section on line 33, Figure 2;

t Figure 4 is a vertical section of the box; and

Figure 5 Figure 1.

In referring to the accompanying drawings, only a brief and general description will be given of the apparatus since the same is fully described in application Seis a detail section on line 55,

In accordance with rial Number 174,002, to which reference may be had for details. I p i Referring now .to the accompanying drawings, a frame work comprising a series of' standards 1 supports a cylindrical structure 2 which is cored to provide a jacket for a series oi cylinders 3 arranged therein,

and which cylinders may be of any suitable non-corrosive material, suchas aluminum,

and may in number correspond to the number of flavors which-it is desired to introduce into the box; in this particular embodi ment the number of flavors is three and there are accordingly three" cylinders. Ar-

There are-1n this case also into correspondingpassages in a block 10 to which blocks are attached a series of blades 11 which providea form.

' The box 12 has a liner-l3'fo'r the bottom and sides and a liner 14 for the cover,15, which box and its liner may be of the con-' structionas-fully shown and described in Patent No. 1,180,188, previous ly referred. to.

The boxis supported byguides 16 on a vertically movable table 17 so'ihat the box ma of {he box-taking a gainst agasket 18 on a block 19 located underneath the blocks 9 and 10. Accordingly the semi-frozen prod not in thecylinders 3 is arranged to pass downwardly and into the form with-in the box s6 as to provide a series of vertically standing layers arranged sideby side virith-'- in the form and within the box; I 1

A pair of cut-off slides or-valves 2O and 21 are mounted for slidin movement he.- tween the blades, these sli es being slotted i to takeover the blades. The upper slide is minted in a guide in a support 2 'se-- cured to the structure 4 and vertically staw tionary,-whi1ethe slide 2118 mountedin a guide in a movable carrier 23 arranged for rier in raised position.

vertical movement on the s-support 22,

, 5, guided by stems 24 attached to the carrier 23 and to-the support 22, springs 25,being provided for normally retaining the car- 'A. cross head 26. guided for movement on the support 22 has .a shank 27 passingthrough the slides andthis cross'head has manipulative means 28 arranged jor operation'at the. front of the machine, so that by moving the same back and forth the slides may be moved to open and closed position to open or closethe passages 7 and-Band the ports 10. On account take over the form 11,'tl ie upper edges of theextension of the shank 27, however, the lower slide 21 is arranged for vertical movement with the box as hereafter described.

The table 17 is mounted for vertical movement, being normally held depressed by one or more springs 29 on shanks 30 which support a cross-piece 32 connecting the legs 1 and a cross-head 33. This cross head is connected by a link 34 with a-treadle 35, which when raised elevates the table. The table 17 has mounted thereon a pair of latches 36 adapted totake into notches. in the block 19. (which is secured to the carrier 23) and which latches are actedupon by springs 37. The latches are in the form of bell crank leversfthe horizontal arms of which have legs 38 adapted to engage the cross-piece -32, to trip the latches. When the table is raised by depression of the treadle to place the box over the form 11, the latches 36 will engage the block 19 and hold the table and'the box raised with, the spring29 under tension, it being noted that the combined strength of the springs 25 is sutiicient for this purpose.

The carrier 23 has shanks 39 passing through guides40 connected with a treadle 41, and arranged within the-guides 40 are springs 42 which bear against collars on the shanks 39 and. assist the springs 25in holding the'carrier' 23 raised even against the tension of the spring 29. When it is desired to lower the table17, the treadle 41 is depressed, which causes the carrier 23 the table and between a guide 31 on and the blocklgattached thereto to move downwardly carrying thebox as well as 'the slide 21 with it: As soon, however, as

the table 17 reaches its lower limit, the legs- 31 by engaging the cross piece '32 will disengage the lat'ehes' 36. Accordingly upon release of the treadle '41, the carrier 23 and its atta' hed: block 19 will be" restored to normal position leaving the table'17 and the box theraon depressed.

Each cylinder ton 43, the rods 44 of which are secured in a cross-head 45 by means ofset screws 46, permitting the pistons to be adjusted relatively to the cross head. This cross head is' internally'threaded and rests on a screw 460 seating at its lower end in the structure 2 and running at its upper end in a bearing 47 in I brackets 48, on the structure 2. The screw 460 has a bevel gear 49 meshing with a pinion 50 on a shaft51 in one-of the brackets 48 and this shaft has a pinion 52 meshing with a bevel gear 53 on' a vertical shaft 54 mounted in suitablebearings in the bracket 48 and in a bracket 55 on-one of the legs 1. The'lower end of the shaft 54 has a pinion 56 which mesheswith a bevel gear 157 on" a shaft58 also mounted in the bracket 55 and having ahand wheel 59.

has arranged therein a pis- I v ac The hand wheel 59 has a handle 60, which has attached thereto a plunger 61 arranged to project through the hand wheel and adapted to cooperate with the stop 62 on the leg 1. This plunger 61 is normally extended, being retained in extended position and in the path of the stop 62 by a spring 63, which is arranged to be retracted against the tension of the spring by pulling on the handle so as to move this plunger out of the path of the stop 62. r

The jacket in the structure 2 is arranged to be supplied with brine from any suitable source 64, the brine'being delivered to the lower part of the jacket by a pipe 65 and issuing by a pipe 66 at the upper end, a suitable valve 67 being provided to control the flow. Similarly the jacket of the structure t-is adapted to receive warm water from any suitable source of supply 68 connected by a pipe 69 at the lower end of'the jacket, an outlet 70.being provided at the upper end and a valve 71 is provided to control the flow. There is also a connection 72 between the brine and the warm water system controlled by a valve 73. It will, therefore, be seen that by proper manipulation of the valves, warm water or brine may be admitted to either of the jackets; accordingly the temperatures of the jackets may be accurately controlled. I Each passage 8 and port 10 has arranged in front thereof and in alinement therewith a passage 74, which is arranged to connect with its compartment in the form. Each passage extends vertically to provide a chamber and this chamber .is formed by a glass tube 75 visible through a sight opening 76 from the front of the machine. Arranged in each tube is a piston 77, which is held in raised position by a spring 78 on the plunger rod and which bears against the head 79 t ereon, whereby the plunger may be depessed.

Having thus described the mechanism a brief explanation of the operation will be given. i

The ice cream in a semi-frozen condition is discharged from the freezer direct into the cylinders, these cylinders being filled to any suitable extent. By turning the hand wheel 59 the pistons43 are lowered intothe cylinders, thereby causing the product to flow alongthe conduits and to the form. By the adjustable connection between the piston rods 4:4; and the crosshead 45, the initial relative positions of the pistons can be adjusted so that their operation will be uniform, these pistons being finally clamped by the set screws 46. By means of the brine and warm water supplies the temperatures of the jackets can be adjusted to the required; extent for satisfactory operation.

When the machine is ready for operation to discharge uniform quantities through the several passages, the slides 20 and 21 being now closed, table 17 and the table is raised by depression of the treadle 35 and latched in raised position With the box over the form and against the gaskets 18. The slides are now retracted by moving rearwardly on the manipulative means 28 so as to open the form to the conduits. Upon now turning the hand wheel the semi-frozen product will be forced along the conduits and into the form so as to fill the form within the box. After the form has been filled the slides are again moved for wardly, thereby cutting off communication between the conduits and the form. The treadle 41 is now depressed which moves the box downwardly off of the form. Durin this movement the lower slide 21 will move with the box thereby scraping the ice cream from the form blades and into the box. The table will now be released from the carriers by disengagement of the latches 36 and the carrier and its slide can be moved back to original position, leaving the box on the depressed table.

Where it is desired to completely fill a standard box, the movement of the hand wheel can be continued untilthe comparb ments are completely filled. As soon as this filling is completed, the surplus product will rise in the tubes 75 visible through the si ht opening 76 and this will, therefore, furnish an indication of a complete filling, as the operator can be assured that every compartment is filled before interrupting the flow until the product has risen in the tube. These tubes will also perform the function 0; compensating for irregularities in that t ey compartment is filled. Of course, when another box is placed in position, these tubes can be emptied by a simple depression of the plungers 7 7 by manipulation of the heads 79.

It will be noted from an inspection of F igures 2 and 3 that even when the slides are again closed, there is a small space between the face of the lower slide 21 and the top of the box. This permits the box to be filled heap full; this extra supply is provided to compensate for the thickness of the blades as well as to provide for a settling, so that the box will in every case be completely filled.

In many cases it isdesired to measure into the box a predetermined quantity of the product. In accordance'with this invention,

will take up any excess product from one or more of the compartments until every a lined box is placed on the therefore, the gearing between the hand 62, and while thus withdrawn,

' quantities are plying of It is, therefore, to

; tact with anything 'ing introduced into from the freezer, and finally dlscharged d1- operation of filling a box is, therefore, started with the plunger 61 engaging the stop 62. When thereafter a box is placed in position for filling the operator will pull out on the handle 60, thereby withdrawing the plunger 61 out of the path of the stop the hand wheel is turned until the plunger has passed the stop. Thereafter the leased, again projecting the plunger. The operator can novvmove the hand'wheel a complete turn to its limit until stopped by the engagement of the plunger with the stop. In this way a predetermined quantity of the product isactually measuredinto the box.

b After the box has been filled with a semi-' frozen product it is placed in a refrigerator and chilled in the box and within the lining therein to the desired hardness and consistency; it is then ready for delivery to the ultimate consumer. performed in any suitable apparatus, such as the usual hardening room used in the prior practice. p

. The cylinders 3 as well as the blocks 9 and 10, the blades'll, the slides'20 and 21, and the block 19 may be made of a non corrosive material, such as aluminum, while the con duits 6 may be interiorlyplate'd with tin or any other suitable non-corrosive material. be particularly observed that in the operation of the machine, the productis, owing to the parts with which it comes into contact being either composed of aluminum or plated with a "non-corrosive material, prevented from; coming into conwhich might injuriously Owing to the material bethe cylinders direct y affect its flavor.

rectly into the boxes for ultimate consumption, thorough sanitation in handling the product is maintained.

Futhermore in view of the fact that the productis delivered in measured quantities,

to measurements, uniform discharged into the box. In this connection it may be mentioned that in instances where multi-l ayer bricks are composed of one or more layers of ice cream and a layer of water ice, the ice cream being heavier tends to force the water ice out of the form. The machine, however, providesfor overcoming this difliculty, by the provision of the tubes which may receive from the form a surplus amount of material to or according be again delivered into the form at the beginning of molding of the next succeedmg brick, it is evident that where water ice is to be combined with icecream. thissupan additionalamount of product to one of the layers may be further carried out by discharging'a surplus material, taken up b the proportioned indicating tube, back into the form thus providing for increasing handle is again re This chilling may beforth,

the amount of product in any one of the layers'at will. his to be noted that the present machine effectually provides not only for regulating and positively controlling the amount 0t product delivered to the form as a whole, but to partments of the form and for visually indicating to the operator the 'fact that the determined amountfor filling the form has been discharged thereinto.

It is obvious that various changes may be madein details without departing from the spirit of this invention; it is, therefore, to be understood that this invention is not to be limited to the specific details shown and describedl Having thus described the invention,

what is claimed is:

1. In the art of makingand packaging ice cream in merchantable units or bricks of small volume for delivery to the ultimate consumers, the process comprising, flowing the several comthe semi-frozen product from a source of supply and while the product is maintained in proper semi-frozen condition, directly into and so as to fill a cartonor paper box of a size suitable for domestic consumption,

and chillingthe product in the filled carton to a hardened condition, substantially as and'for the purpose set forth.

2. In the art of making and packaging ice c-reamin merchantable units or bricks of small volume for delivery to the ultimate consumers, the process comprising, fiowin the semi-frozen product from a source 0 supply and while the product is maintained in proper semi-frozen condition, directly into and so as to fill apaper-lined carton or paper box of a size suitable for domestic consumption, and chilling the product in the filled carton to a hardened condition, substantially as and for the purpose set 3. In the art of making and packaging ice cream in merchantable units or bricks of small volume for delivery to the ultimate consumers, the process comprising, flowing a redetermined quantity; of the semi-frozen product from a sourceof supply and while the productv is maintained in proper semlfrozen. condition, directly into and so as to fill a cartonorpaper box of a size suitable for domestic consumption, and chillin the product in the filled carton to a bar ened condition, substantially as and for the purpose set forth.

4. In the art of making and packaging ice cream .in merchantable units or bricks of small volume for delivery to the ultimate consumers, the process comprising, flowing the semi-frozen product under pressure from a source of supply and-while the prod-- uct -1s maintained in proper semi-frozen condition, directly into. and so as to fill a carton or paper box of a size suitable for domestic consumption, and chilling the product in the filled carton to a hardened condition, substantially as and for the purpose set forth.

5. In the art of making and packaging ice cream in inerchantable units or bricks of small volume for delivery to the ultimate consumers, the process comprising, flowing the semi-frozen product from a source of supply and while the product is maintained in proper semi-frozen condition, directly into and so as to fill a carton or paper box of a size suitable for domestic consumption and while the carton is sustained against distortion, and chillin the product in the filled carton to a hardened condition, substantially as and for the purpose set forth.

6. In the art of making and packaging ice cream in merchantable units or bricks of small volume for delivery to the ultimate consumers, the process comprising, flowing the semi-frozen product from a source of supply and while the product is maintained in proper semi-frozen condition, directly into and so as to fill a carton or paper box of asize suitable for domestic consumption, placing the cover on the filled carton, and chilling the product in the filled and covered carton to ,a hardened condition, substantially as and for the purpose set forth.

7, The method of packaging ice cream in merchantablc units or bricks of small volume for delivery to the ultimate consumer, which consists in flowing ice cream in the semi-frozencondition as drawn off from a so-called freezer directly into and so as to fill cartons or paper boxes of a capacity suitable for domestic consumption, placing paper covers on the packages so as to entirely surround and seal the semi-frozen ice cream ;n the boxes, and then placing the boxes in a refrigerating room and there freezing the semi-frozen ice cream to a hardened condition while so inclosed in the paper boxes. said boxes forming the sole supporting means for the ice cream during the said freezing thereof, substantially as described.

8. In the art of making and packaging ice cream in merchantable units or bricks of small volume for delivery to the ultimate consumers, the process of comprising, flowing a series of flavors of the semi-frozen product from a corresponding series of sources and while the product is maintained in proper semifrozen condition, directly into a carton or paper box of a siZSUitable for domestic consumption, so as to assemble the flavors in and to fill the carton with the semi-frozen product, and chilling the product in the filled carton to a hardened condition. substantially as and for the purpose set forth.

9. In the art of making and packaging ice cream in merchantable units or bricks of small volume for delivery to the ultimate consumers, the process comprisin flowing a series of flavors of the semi-frozen product from a corresponding seriesof sources and while the product is maintained in proper semi-frozen condition, directly into a paper-lined carton or paper box of a size suitable for domestic consumption, so as to assemble the flavors in and to fill the carton with the semi-frozen product, and chilling the product in the filled carton to a hard ened condition, substantially as and for the purpose set forth.

10. In the art of making and packaging ice cream in merchantable units or bricks of small volume. for delivery to the ultimate consumers, the process comprising, flowing a predetermined quantity of each of a series of flavors of the semi-frozen product from a corresponding series of sources and while the product is maintained in proper semifrozen condition, directly into a carton or paper box of a size suitable for domestic consumption, so as to assemble the flavors in and to fill the carton with the semi-frozen product, and chilling the :product in the filled carton to a hardened condition, sub stantially as and for the purpose set forth.

11. In the art of making and packaging ice cream in merchantable units or bricksof small volume for delivery to the ultimate consumers, the process comprising, flowing a series of flavors of the semi-frozen product under pressure from a corresponding series of sources and while the product is maintained in proper semi-frozen condition, directly into a carton or paper box of a size suitable for domestic consumption, so as to assemble the flavors in and to fill the carton with the semi-frozen product, and chilling the product in the filled carton to a hardened condition, substantially as and for the purpose set forth.

12. In the art of making and packaging ice cream in merchantable units or bricks of small volume for delivery to the ultimate consumers, the process comprising. flowing a series of flavors of the semi-frozen prodnot from a correspondingseries of sources and while the product is maintained in proper semi-frozen condition, directly into a carton or paper box of a size suitable for domestic consumption and while the carton is sustained against distortion. so as to as semble the flavors in and to fill the carton With the semi-frozen roduct, and chilling the product in the filled carton to a hardened condition, substantially as and for the purpose set forth.

13. In the art of making and packaging ice cream in merchantable units or bricks of small volume for delivery to the ultimate consumers, the process comprising, flowing a series of flavors of the semi-frozen product from a corresponding series of sources and while the product is maintained. in proper v in and to fill the carton with the semi-frozen product, placing the cover on the filled carton, and chilling the product in the filled and covered carton to a hardened condition, substantially as and for the purpose set forth.

14. In the art of making and packaging. ice cream in merchantable units'and bricks of small volume for delivery to the ultimate consumers, the process comprising, filling a carton or paper boxI of a size suitable for domestic consumption, with a series of vertically arranged layers of the semi-frozen product, and chilling the product while in the carton to a hardened condition, stantially as andfor the purpose set forth.

15. In the art of making and packaging ice cream in merchantable units or bricks of small volume for delivery to the ultimate consumers, the process comprising, flowing into a carton or paper boxof a size. suitable for domestic consumption, measured-quantities of the semi-frozen product ,to forma series of vertically arranged layers therein, and chilling the product while in the carton to a hardened condition, substantially as and for the purpose set forth.

16. In the art of making and packaging ice cream in merchantable units or bricks of small volume for delivery to the ultimate consumers, the process comprising, concurrently flowing a series of flavors of the ice cream in a semi-frozen condition, into a carton or paper box ofa size suitable for domestic consumption, andchillingthe product while inthe carton to a hardened condition, substantially as and for the purpose set forth.

1?. In the art of making and packaging ice cream in merchantable units orbricks of small volume for delivery to the ultimate consumers, the process comprising, concur-- rently flowing a series of flavors of the ice cream in a semi-froz'en condition under pressure, into a carton pr paper box of a size suitable for domestic consumption, and chilling the product while in the carton to .a hardened condition, substantially as and for the purpose set forth.

18. In the art of maki ice cream in merchantable units or bric-ks' of small volume, for delivery to the ultimate consumers, the process comprising, flowing a-series'of flavors of the semi-frozenprodnot from a corresponding series of sources .and while the product is fmainta-ined in proper semi-frozen condition, into a sustained carton or paper box of a size suitable for domestic'consum-ption, while maintaining the flavors separated, and chilling the product in the carton to a'hardened condition substantially as and for the purpose set'forth. i

19. In the art of making and packaging ice cream in merchantable-units or bricks of small volume for delivery to the ultimate consumers, the process comprising, flowing the semi-frozen product from a source of supply and while the product is maintained in proper semi-frozencondition, directly into a carton or'paper box of a size suitable for domestic consumption, forcing such flow in order to fill the carton or box, and chilling the product in the filled carton to a hardened condition, substantially as and for the purpose set forth. a

20. In the art of making and packaging ice cream in merchantable units or bricks of small volume for delivery to the ultimate consumers, the process comprising, flowing a series of flavors of the semi-frozen prod not from a corresponding series o f sources and while the product is maintained in proper semi-frozen condition, directly into a carton or paper box of a size suitable for domestic consumption, forcing such flow so as to assemble'the flavors in and to fill the carton with' the semi-frozen product, and chilling the product in the filled carton to a hardened condition, substantially as and for the purpose set forth.

In testimony whereof I afiix my signature this. 18th day of J ulig, 1921. EDWA D J. RETZBACH.

g and packaging 

